Store leftovers in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months.
Reheat in the oven at 350°F (180°C) for 15–20 minutes, or microwave for 2–3 minutes until heated through.
Stuffed Bell Peppers
Servings: 4 people
- 4 medium (4 medium) bell peppers any color
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 large (1 large) onion chopped
- 3 cloves (3 cloves) garlic grated
- 1½ teaspoons (1½ teaspoons) ground coriander or ground cumin
- 1 teaspoon (1 teaspoon) turmeric
- ¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
- 1 cup (200 grams) rice
- 1 can (15 ounces) (1 can (240 grams)) lentils green or brown - or 1½ cups cooked lentils, ½ cup dried lentils boiled in 2 cups water and ½ teaspoon salt until tender.
- 1 can (15 ounces) (1 can (400 grams)) diced tomatoes
- 1 teaspoon (1 teaspoon) salt
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 2 cups (500 grams) vegetable broth
- ½ cup (15 grams) Italian parsley chopped
- 4 wedges (4 wedges) lemon and /or caramelized onions, yogurt tahini sauce, crumbled feta cheese.
- Make the Filling: Heat 2 tablespoons extra virgin olive oil in a large skillet, add 1 large onion (chopped), and sauté it for three minutes.Add 1 cup rice, 3 cloves garlic (grated), 1½ teaspoons ground coriander, 1 teaspoon turmeric,¼ teaspoon red pepper flakes, and sauté while stirring for 60 seconds.Stir in 2 cups vegetable broth, 1 can (15 ounces) lentils (drained), and 1 can (15 ounces) diced tomatoes, then season with 1 teaspoon salt and ⅛ teaspoon black pepper.Simmer for 10 minutes, stirring occasionally. Turn the heat off and stir in ½ cup Italian parsley (chopped). Taste and adjust for salt. The rice should be half-cooked.
- Stuff and Bake the Peppers: Preheat oven to 350°F (180°C). Cut peppers in half, remove seeds, and sprinkle with salt. Fill with rice and lentil mixture. Bake for 40 minutes (or air fry for 30) until fork-tender. Cover with foil if tops brown too quickly.
- Serve: Top with parsley and serve with lemon wedges. Optional toppings: feta, caramelized onions, or yogurt tahini sauce.
SUBSTITUTIONS
- Bell Peppers: Red and yellow are sweetest. Mix colors for a vibrant make-ahead meal.
- Rice: Use white long-grain. Swap with basmati, arborio, or whole grains like quinoa or millet—adjust cooking time.
- Lentils: Brown, black, or green lentils work great. Sub with chickpeas or black beans for variety.
- Tomatoes: Canned diced tomatoes add texture. Use puree, sauce, or fresh diced tomatoes as alternatives.
- Flavor Base: Sauté onion, garlic, and olive oil for deep, savory flavor—don’t skip it!
- Spices: We love cumin, turmeric, and red pepper flakes. Swap with coriander or Italian herbs if preferred.
- Broth: Veggie broth keeps the filling moist and flavorful. Water with salt works in a pinch.
- Herbs: Flat-leaf parsley adds freshness. Try dill, coriander, or a mix of herbs for variation.
- Use same-size peppers for even cooking. Medium ones work best.
- Cut in half for quicker baking and easier serving. Trim bottoms if wobbly.
- Half-cook the rice before stuffing to avoid mushy or undercooked centers.
- Taste the filling before baking—adjust salt, spice, or lemon juice as needed.
- Cover with foil if tops brown too fast; it keeps the filling moist.
- Add extra veggies like zucchini or tomatoes for a one-pan meal.
- Use fresh herbs like parsley or mint for brightness and flavor.
- Great for meal prep—they reheat well for lunch or dinner.
- Cool slightly before serving so the filling sets and holds together.
